Now that my son is entering the toddler stage (Eek!), getting even the simplest of tasks done is now comically complicated. For example, the proofing drawer beneath my oven is now gone. Why, you ask? Well, because in the time it takes me measure out a cup of flour, my little darling has sprinted into the kitchen, climbed up onto said missing drawer’s handle, and turned all the stove knobs onto “ignite.” Sighhhhhh. So, no more proofing drawer for the time being. A small price to pay for my sanity.
I have been using this recipe for some time now. It is our family’s staple bread for sandwiches, toast and all things requiring bread. I have also formed the dough into rolls several times to pair with soups (like this one). There’s just something about pulling apart a fresh roll and dipping it into hot soup that is soooo satisfyingly delicious!
One of my favorite perks to this recipe is that you can go from zero to fresh bread in under two and half hours (*without a toddler). And no bread machine is required either. I use my KitchenAid with the dough hook attachment to knead it, but that could easily be done by hand.
So, if you’re on the market for a new homemade bread recipe, give this one shot. I promise it will not disappoint! Oh, and did I mention it’s 100% whole wheat? And also vegan friendly? I recommend a warm slice with coconut spread and homemade jam. It will seriously make your day.
Heavenly Whole-Wheat Bread
- 2 1/3 cups very warm water
- 3 tbsp coconut oil
- 2 tbsp brown rice syrup*
- 6 cups whole-wheat flour
- 2 tsp salt
- 1/2 tsp cinnamon
- 1 tbsp active yeast
Melt coconut oil and brown rice syrup into hot water. Allow to decrease in temperature until "very warm."
Combine all dry ingredients in a large bowl.
Pour very warm water mixture into the dry ingredients. Knead for five minutes.
Place dough into a warm, lightly greased bowl. Allow to rise in a proofing oven or warm place (~80F) for one hour.
Punch dough down and roll out into large rectangle, removing air pockets.
Roll tightly to fit into a greased, 2lb loaf pan.
Allow to rise again for 30 minutes.
Bake loaf at 350F for 30 minutes (may vary slightly).
*I have also successfully substituted honey and agave.